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Raspberry Streusel Muffins

(2 Votes)
Updated October 09, 2017
Raspberry Streusel Muffins
MAKES
12
SERVING SIZE
1 muffin
COOK TIME
20 Min

There's no shadow of a doubt that this rise 'n' shine recipe for Raspberry Streusel Muffins will be a welcome treat at breakfast. Full of fresh raspberries and topped with an extraordinary streusel topping, these muffins are perfect with your morning coffee, or anytime you get a sweet craving!

What You'll Need:
  • 2 tablespoons light brown sugar
  • 1 1/4 cups plus 3 tablespoons all-purpose flour, divided
  • 1/4 cup plus 1 tablespoon melted butter
  • 1/3 cup milk
  • 2 egg
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh raspberries (see Note)
What To Do:
  1. Preheat oven to 375 degrees F. Line a 12-cup muffin tin with paper liners and lightly coat with cooking spray.
  2. In a small bowl, combine brown sugar, 3 tablespoons flour, and 1 tablespoon butter. Stir until mixture is crumbly; set aside.
  3. In a large bowl, combine remaining butter, the milk, egg, and vanilla; stir until blended. Add remaining flour, the granulated sugar, baking powder, and salt; stir until just moistened. Gently stir in raspberries. Spoon batter evenly into muffin cups. Sprinkle with streusel topping.
  4. Bake 25 to 30 minutes, or until a toothpick comes out clean. Remove from muffin tin and cool on wire rack.
Notes
  • Here's a tip to prevent your raspberries from sticking to the liners; in a small bowl, toss rasperries with 1 teaspoon of flour until evenly coated. Use them as instructed in the recipe.
  • We're big fans of streusel topping around here! Another favorite is Amish Streusel Cake -- we recommend you give it a try!

Nutritional InformationShow More

Servings Per Recipe: 12

  • Amount Per Serving % Daily Value *
  • Calories 253
  • Calories from Fat 37
  • Total Fat 4.2g 6 %
  • Saturated Fat 2.3g 11 %
  • Trans Fat 0.1g 0 %
  • Protein 2.8g 6 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 40mg 13 %
  • Sodium 207mg 9 %
  • Total Carbohydrates 52g 17 %
  • Dietary Fiber 1.0g 4 %
  • Sugars 41g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Can this be made as a bread instead of cupcakes? How long will I need to cook in oven?

Hi there! While the Test Kitchen has not tried this recipe in a loaf pan, we do think that it can be made that way. The Test Kitchen suggest baking this in an 8" x 4" loaf pan at 350 degrees F for 45-55 minutes, or until toothpick inserted in center comes out clean. If you do make this recipe that way, let us know. We love to hear your feedback. Enjoy!

Yummy muffins!

Used the new recipe and it turned out great! I recommend these!

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